Go Back
+ servings
Print
portabella mushroom recipe

Roasted Portabella Topped with Avocado Rice + Cherry Tomatoes

These portabellas sit on top of creamy avocado rice - which is amazing by itself!
Course Main Course
Cuisine American
Keyword avocado rice, mushrooms, vegetarian
Prep Time 40 minutes
Cook Time 40 minutes
Total Time 1 hour 20 minutes
Servings 2
Calories 637 kcal

Ingredients

Mushrooms

  • 2 large portabella mushrooms caps marinated
  • 1 pint cherry tomatoes halved
  • 1 tbsp fresh thyme chopped
  • 4 tbsp fresh basil chiffonade
  • 1/4 cup pine nuts toasted
  • salt to taste
  • Aleppo pepper you can use regular, but Aleppo brings out a complex flavor! You can find it through the photo link below

Avocado Rice

  • 1/2 cup dry long grain brown rice cooked
  • 1 ripe avocado mashed
  • 1/2 tsp salt more to taste
  • Marinade
  • 1/2 cup sherry cooking wine or any other cooking wine
  • 1 tablespoon olive oil
  • 2 tablespoons dark soy sauce
  • 2 tablespoons white balsamic vinegar dark is ok too

Instructions

PREPARE THE MUSHROOMS

  1. Remove the stems from the mushrooms. With a wet paper towel or mushroom brush, clean the mushroom tops so they are free of any dirt.

  2. Combine the marinade ingredients in a plastic bag and add the mushrooms. Marinate for at least 30 minutes up to 24 hours. Toss the mixture a few times during the marinade process.

  3. When your ready to roast the mushrooms, first prepare the rice. Then once that's going, roast mushrooms on a foil lined rimmed baking sheet for 20 minutes at 400F, flipping the mushroom halfway through.

PREPARE THE RICE

  1. Add rice and water according to package instructions. Add a 1/4 tsp salt and bring to a boil, reduce heat to low, cover and simmer for 40 minutes.

  2. When the rice is done, mix in the mashed avocado and add salt to taste.

PREPARE THE PINE NUTS & TOMATOES

  1. In a small skillet, heat the pine nuts until just starting to brown, tossing as they heat. Set aside.

  2. Cut the tomatoes in half, place in a bowl and season with salt. Set aside.

PUT IT ALL TOGETHER

  1. Once the mushrooms are tender, remove and sprinkle with sea salt (I used Maldon finishing salt available here) and the chopped thyme.

  2. Plate the mushrooms, top with rice and sliced tomatoes. Sprinkle with Aleppo pepper and a dash of salt. Add toasted pine nuts and fresh basil.

Nutrition Facts
Roasted Portabella Topped with Avocado Rice + Cherry Tomatoes
Amount Per Serving (1 g)
Calories 637
* Percent Daily Values are based on a 2000 calorie diet.